Fennel, date and citrus salad
Indulge in a delightful blend of crisp fennel, sweet dates, and tangy citrus in this refreshing salad bursting with flavors and textures. A perfect balance of sweet and savory for a vibrant culinary experience.
Ingredients:
- 2 teaspoons fennel seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon cardamom seeds
- 1 teaspoon lemon juice
- 1 tablespoon blood orange juice
- 1 clove garlic, minced
- 1 tablespoon blood orange juice
- 2 tablespoons olive oil
- 1 teaspoon buttermilk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups baby arugula
- 1 fennel bulb, thinly sliced
- 1 watermelon radish, thinly sliced
- 1/4 cup fresh mint, chopped
- 4 Medjool Dates, pitted and sliced
- 2 small blood oranges, peeled and cut into rounds
- 1/4 cup toasted pistachios, chopped
Instructions:
- Toast the fennel, cumin, and cardamom seeds in a small skillet over low heat until they release their aroma. Then grind them coarsely using a coffee grinder or a pestle and mortar.
- Put the ground spices in a container, mix in the rest of the dressing ingredients, and shake well to blend them together.
- Combine arugula, fennel, radish, mint, and dates in a large salad bowl. Pour half of the prepared dressing over the salad and mix well.
- Arrange the oranges on top of the salad and drizzle the remaining dressing on them. Sprinkle with pistachios as a garnish before serving.
Summary:
- Calories: 898 kcal
- Fat: 43 g
- Protein: 16 g
- Carbs: 131 g
- Potassium: 2697 mg
- Magnesium: 201 mg